The chicken soup is a winter queen: heat, energizing, nutritious, digestible, hygiene! Rice makes and hearty. From radicio.com.
ingredients (per 4 – 6 servings)
Chicken: 500 g. chest or leg (to the bone, but skinless)
Chicken broth or water: 1 liter
clove: 1 pinch
Daphne: 2 leaves
Rice: 1/2 mug (Long grain)
Carrots: 2 medium peeled and chontrotrimmena
leeks: 2 moderate sliced, only the white and light green
Salt, pepper: as you like
parsley: 1 tablespoon chopped
Put the broth or water in a saucepan, add the chicken and cloves and place over high heat to boil. When boil, reduce heat, cover the pot and simmer until the chicken is thoroughly cooked, about 40 minutes. as boiling, Observe if the foam is skimmed.
When the chicken is ready, the capture with a skimmer plate and let fall the temperature. Add the broth boiling bay leaf, carrots, leeks and rice.
When the chicken has cooled enough, the boned, cut it into pieces and come back in the pot. Season to taste and simmer for 30 more minutes.
Extinguish the fire, Remove the bay leaf soup, add parsley and salt and pepper to try.
Serve the soup very hot, with toasted bread.